These comforting English-style fishcakes are very moreish especially when made with fresh fish. A cup of tiny peeled prawns is a delicious addition to the mixture.
Serve them with wilted spinach, slow-roasted Roma tomatoes and a wedge of lemon. Homemade Tartare Sauce is an excellent accompaniment though Parsley Sauce is more traditional - use the liquid from the fish which has been poached in a mixture of half milk and half water to make the sauce.
- Prep Time : 25 minutes
- Cook Time : 20 minutes
- Yield : 4
- unwashed potatoes (such as sebago) - 400g
- fresh fish fillets (such as flathead, cod or ocean trout) - 500g, bones removed
- freshly chopped parsley - 2 tablespoons
- chives - 2 tablespoons, snipped (or 2-3 tablespoons green onions (white part only, finely chopped)
- egg - 1, beaten with a pinch of salt
- salt, pepper, nutmeg - season to taste
- Breadcrumb Coating
- plain flour
- egg - 1, beaten
- Panko breadcrumbs
- vegetable oil - for frying
Peel the potatoes and boil in salted water to cover until soft. Drain well and mash until smooth – a vegetable mill or potato ricer is perfect for this.
Poach the fish in half milk-half water water flavoured with a few parsley stalks, 2 bay leaves, and 6 peppercorns, until just cooked. White fish fillets and fish steaks weighing 175-200 g will take 6-8 minutes, depending on their thickness - see here. Drain and flake into the mashed potato. Add the herbs and onion (if using) and season well with salt, pepper and a little grated nutmeg. Pour in the beaten egg and mix until well combined. Mould into 8 patties and chill for 30 minutes.
To cook: dip each fishcake in plain flour, then the beaten egg, then roll in the dry breadcrumbs. Heat the oil (it needs to be at least 1cm deep) and fry the fishcakes for 2 -3 minutes each side or until golden. Drain on paper towels and serve with wilted spinach, roasted tomatoes and a wedge of lemon. Best served hot from the pan.
Photography by Andrew Payne, Photographix